Monday, 7 June 2010

Cottage Cheese with Herbs

This is another cheese that you can make at home for yourself.


2 tablespoons of lemon juice

2 tablespoons warm water

4 cups (1 litre/13/4 pints) skim or whole milk

1-2 tablespoons very finely chopped herbs

Salt and black pepper

You can add finely chopped peppers, gherkins, spring onions, shallots or anything you like to this cheese - prawns, pineapple.... however I tend to mix these in after draining as especially with prawns they are best kept chilled.

It is very easy to make, but be careful with it and treat it with respect else it might go rubbery. Make it in a non-aluminium pan. Can be served as a dip, on sandwiches or with a salad. Cheaper to make yourself - especially if you consume in large quantities.

Mix and combine the lemon juice and the water.

Heat the milk to boiling point and remove the pan from the heat - slowly drizzle in the lemon mixture stirring gently whilst pouring in. Stop stirring the mixture when the curds start to separate and go lumpy and they whey (liquid) goes a yellowy colour but is clear. Leave for approximately 1 hour. With a slotted spoon gently lift the curds into a bowl. Fold the herbs (or your choice of ingredient) add salt and pepper to taste and spoon into a cheescloth lined sieve or colander. Leave to drain for one or two hours or hang in the cheesecloth over a bowl to drain for a couple of hours . Chill and serve as you wish.

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